Low Sugar Lemon-Dill Baked Salmon
Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A simple marinade of olive oil, fresh lemon juice, zest, garlic, and dill does all the heavy lifting, coating each fillet in layers of clean, vibrant flavor before it ever hits the oven. Turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate fish. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden sweeteners — the flavor comes entirely from real food. The technique is straightforward: let the marinade soak in for a few minutes at room temperature, then roast at high heat until the salmon is perfectly flaky and tender. Lemon rounds roasted alongside the fillets caramelize slightly and make the finished plate look absolutely stunning. It's the kind of recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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